Glad you liked it. You said you only made half of the recipe, right? What kind of pan did you bake it in?

April 11, 20057:12 pm

green

Trondheim, Norway

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A bread pan, you know, rectangular thingy... Put bakingfoil in it to make it easy to get the cake out of there, and it worked perfectly Ü

April 11, 20058:23 pm

ellie

london, United Kingdom

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Would be carefull to use solid 100% chocolate - it burn very easily, even when melting, i found. The result becomes quite "dusty", with very woody tate. May be i've been unlucky with chocolate choice..

April 11, 200511:42 pm

Hans-Peter Rot

USA

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I think what Green meant was that for the entire amount of chocolate the recipe requires, only half the amount was Valrhona while the other half was Cavalier, which is an artificially sweetened chocolate. All chocolate, regardless of cocoa content or brand, will burn if you don't melt it carefully. BUT, special attention must be paid to the artificial sweetener because some of them are unstable at high temperatures, which therefore makes them unsuitable for baking.

September 1, 20055:01 am

susanfreed

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I am looking for Heston Blumenthal's recipe with blue cheese and chocolate.